Baked Pumpkin Donuts with a Masala Chai Icing

Learn how to cook this seasonal Baked Pumpkin Donuts with a Masala Chai Icing recipe with the voice-activated cookbook iPhone app, Myka.

Download the Baked Pumpkin Donuts with a Masala Chai Icing recipe

Apple Store
MykaTM new

Servings

10

Cook In:

10 mins

Prep In:

20 mins

Method:

Bake

Introduction

Baked Pumpkin Donuts with a Masala Chai Icing

By: Sous Chef Myka

Nothing says Autumn quite like these soul-warming Baked Pumpkin Donuts with a Masala Chai Icing. Featuring fragrant spices like ground cinnamon and cardamom, and the deep sweetness of brown sugar, these Baked Pumpkin Donuts are made to be eaten while you’re curled up on the sofa in your favorite sweater with a good book. Plus, they include the perfect topping, in the form of a Masala Chai Icing drizzle.

Autumn Veggie Mac & Cheese
Ingredients
  • 2 eggs
  • ¾ cup milk
  • 1 black tea bag
  • ⅛ tsp fennel seeds
  • 1 & ¾ tsp ground cinnamon
  • ¾ cup brown sugar
  • 1 tbsp brown sugar
  • ½ inch ginger
  • 4 cardamom pods
  • 3 whole cloves
  • 1 star anise
  • 1 & ¾ cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ cup coconut oil
  • 1 cup pumpkin puree
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 1 & ½ cups confectioners sugar

How to make Baked Pumpkin Donuts with a Masala Chai Icing

Hi Chefs, Myka here 👋 with some great news: making homemade donuts has never been easier, and tastier. These Baked Pumpkin Donuts with a Masala Chai Icing are about to be your new Autumn favorite, and are perfect for enjoying at home or sharing with friends at your next potluck. Simply prepare the mixture as-directed, and use a Ziplock bag to perfectly pipe the batter into a donut pan. From start to finish, these Baked Pumpkin Donuts take just 30 minutes. That means you can enjoy fresh-out-the-oven seasonal donuts before the next episode of your favorite TV show is over.

 

And of course, the icing on the cake (or donut, if you will) for this recipe? The Masala Chai Icing. After making your own chai milk, you’ll simply mix it with some confectioners sugar, to make the perfect homemade icing that’s sure to be a crowdpleaser. 

 

Step by Step Instructions

Step 1

Remove 2 eggs from the refrigerator and bring up to room temperature.

Step 2

Scald ½ cup of milk in a small saucepan by gently heating over medium-low heat. Stir often until tiny bubbles appear around the outside of the saucepan or until the temperature registers 180 – 185℉.

Step 3

When the milk is scalded, remove from heat and add 1 black tea bag, ⅛ teaspoon of fennel seeds, ¼ teaspoon of ground cinnamon and 1 tablespoon of brown sugar.

Step 4

Slice a ½” piece of fresh ginger into thin slices and add to the milk.

Step 5

Crush 4 cardamom pods and add to the milk, then add 3 whole cloves and 1 star anise. Set aside to steep until cool.

Step 6

Preheat the oven to 350℉.

 

Step 7

In a large mixing bowl, add 1 ¾ cups of all purpose flour.

Step 8

To the mixing bowl, add 1 ½ teaspoons of cinnamon, 1 teaspoon of baking powder and 1 teaspoon of baking soda.

 

Step 9

To the mixing bowl, add ½ teaspoon of salt, ½ teaspoon of ground nutmeg and ½ teaspoon of ground ginger.

 

Step 10

To the mixing bowl, add ¼ teaspoon of ground allspice and ¼ teaspoon of ground cloves. Whisk to combine and set aside.

 

Step 11

In a microwave-safe bowl, melt ½ cup of coconut oil.

 

Step 12

In a medium mixing bowl, add the melted coconut oil, 1 cup of pumpkin puree and ¾ cup of packed brown sugar.

 

Step 13

To the same bowl, add ¼ cup of sour cream, ¼ cup of milk, 1 teaspoon of vanilla extract and your room temperature eggs. Whisk until well combined.

 

Step 14

Pour the wet ingredients into the dry ingredients and gently fold together until no dry flour remains, then transfer to a large ziplock bag.

 

Step 15

Spray a donut pan with cooking spray.

 

Step 16

Cut a corner off the bottom of the ziplock bag and pipe the mixture into each donut cup, filling halfway.

 

Step 17

Place the donut pan into the oven and bake for 10 minutes.

 

Step 18

Allow the donuts to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

 

Step 19

While the donuts are cooling, in a small mixing bowl, add 1 ½ cups of confectioners sugar.

 

Step 20

Strain the chai milk and add approximately 3 ½ tablespoons to the confectioners sugar, 1 tablespoon at a time while mixing with a fork until smooth.

 

Step 21

Drizzle the icing on top of the donuts and sprinkle with cinnamon if desired.

 

More Recipes